Plant Based Yogurt Premium PD Recipe


Leave it to the team at Protective Diet to come up with the healthiest and easiest low-calorie plant-based yogurt recipe free of chemical additives. It takes less than one minute to prepare and costs under $2.00 per quart. Get your yogurt makers ready, because we have come up with some exciting recipes using this yogurt as a star ingredient.

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Comments (19)

  1. posted by Constantina Louk on January 26, 2019

    Can I make this work with the rice milk recipe? We may have a new allergy in the house…

  2. posted by Ann Malkmus on September 17, 2018

    Can I use a nut milk instead of soy milk?

    • posted by Julie Marie on September 17, 2018

      If it contains additives it will not work. I tested all types of low-fat plant based milk and only had success with the purest additive-free plant based milk, unsweetened plain soymilk – contains only organic soybeans and water.

  3. posted by Lynda Holmes on December 7, 2017

    Julie, This was Great and easy to make. I used the IP and it turn out solid, just like you said. Thank you for easy, clear directions.

  4. posted by jill penny on February 26, 2017

    Hi Julie, I will be using my IP to make yogurt, do I still add water? If so how much?

  5. posted by MaryinWillits on May 31, 2016

    Help? My yogurt didn’t setup. I’ve made it two times before in the Yogourme and twice before in the IP. PERFECT both times ( and totally yummy). Last night I used frozen starter for the first time and used the IP. And this morning my yogurt is still milk. Can I add fresh starter to the jars of the stuff that didn’t set up and put it back in the IP and try Again?

  6. posted by Stephen on May 19, 2016

    How’s that saying go, “easy peasy lemon squeezy?” Not sure what I was so worried about before attempting yogurt. Maybe seeing the different ways some people’s yogurt turned out had me worried. I received a yogurt maker 2 years ago, bought the Bella Belle starter, but it sat around for another year. Followed the simple directions and the next day, nicely set up yogurt.

    I did notice however in Julie’s flour tortilla video how easily the yogurt poured out. My consistency was thicker and the yogurt when used would need to be spooned out. Regardless I have used this in drop biscuits and parfait already. Love it, couldn’t tell it’s non-dairy. Thanks Julie!

  7. posted by tmack_5_0 on April 23, 2016

    Could I possibly use a few tablespoons of a store-purchased, non-dairy, plain yogurt as a start? I ask so I don’t have to wait for shipping to try this out! I have the IP. TIA!

    • posted by Julie Marie on April 28, 2016

      You could give it a try, but I suspect it wouldn’t work due to additives.

  8. posted by Mary McTigue-Ditoro on March 18, 2016

    Julie, if making in the Instant Pot, do you still fill the pot with water like you did with your yogurt maker? I’d like to try it in the Instant Pot to see if I could fit two jars. Thanks!

    • posted by Julie Marie on March 21, 2016

      Mary, I fill it to the fill line with water and fit two wide mouth quart jars with metal lids inside.

  9. posted by blarkin on January 18, 2016

    If I am using the instant pot, do I leave it venting or not venting during the yogurt cycle?

    • posted by blarkin on January 19, 2016

      Update after making some awesome yogurt. I selected not venting.

    • posted by Julie Marie on January 18, 2016

      Either way will work. It is held at 110 degrees and not under pressure.

  10. posted by Theresa Stimpert on December 5, 2015

    Julie, do you sterilize the jar and lids before adding the yogurt?

    • posted by Julie Marie on December 5, 2015

      No it is not necessary, but do take the precautions listed in the notes about washing the jars.

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